Tips-y Tuesdays: Double Pie Crust Pot Pie

Recently I made a quiche with a new pie crust recipe I was trying out. There was some extra dough, so I decorated the edges a bit…

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I used some new animal cookie cutters I have been wanting to use. They turned out really cute!

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Unfortunately, when I went to bake the crust, this happened…

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Poor elephants. It still made a tasty crust for the quiche.

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This crust was the first time I ever used shortening. I liked the flakiness, so I decided to try again with it, but to make a double crusted pot pie.

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I made sure to keep it extra chilled this second time. I also didn’t bother freezing the butter or shortening like I did the first time. It made the food processor hard to use.

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I made the dough, then made the filling, and kept them both chilled. When it came time to bake, I assembled the pie while the oven preheated to 400 degrees. Once I placed the pie in the oven, I reduced the heat to 375 degrees. Then, I baked it for about 1.5 hours until the crust was nice and brown on top.

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There was a lot of filling…

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My biggest problem with pot pie is always how to serve it so that it stays intact.

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After all this, it tasted delicious, but K and I decided we prefer single crusts. It was almost too much crust for the filling for us. But, you can decide for yourselves.

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3 thoughts on “Tips-y Tuesdays: Double Pie Crust Pot Pie

  1. Pingback: Chicken Pot Pie Galette | fudgingahead

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